Minted Pesto British Asparagus and Potato Salad
- Serves:
- 4
- Ready in:
- 60 mins +
Ingredients
- 250g cherry tomatoes, halved
- 1 tsp sugar
- 2 garlic cloves, crushed
- 2 tbsp balsamic vinegar
- 2 bundles British asparagus
- 500g new potatoes, halved
- salt and pepper for seasoning
For the pesto
Method
- 1
Preheat the oven to 190C/375F/Gas 5. Place the cherry tomatoes on a baking tray. Add the garlic, sugar and balsamic vinegar and cook for one hour. Remove from the oven. If you're pushed for time, use ready-to-eat sundried tomatoes instead of roasting your own.
- 2
Turn the oven up to 200C/400F/Gas 6. Trim the ends of the asparagus and place on a roasting tray. Drizzle with oil, season and roast in the oven for 6-8 minutes. Meanwhile, boil the halved new potatoes until cooked through, drain and set aside.
- 3
Add the mint to a blender along with the rocket, walnuts and garlic. Drizzle in the oil while blending until you have reached a loose consistency. Add the cheese plus the lemon juice and season to taste with salt and pepper.
- 4
Dress the asparagus spears and potatoes with the pesto and scatter over some of the roasted cherry tomatoes.
Minted Pesto British Asparagus and Potato Salad was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 250g cherry tomatoes, halved
- 1 tsp sugar
- 2 garlic cloves, crushed
- 2 tbsp balsamic vinegar
- 2 bundles British asparagus
- 500g new potatoes, halved
- salt and pepper for seasoning
For the pesto
- 1
Preheat the oven to 190C/375F/Gas 5. Place the cherry tomatoes on a baking tray. Add the garlic, sugar and balsamic vinegar and cook for one hour. Remove from the oven. If you're pushed for time, use ready-to-eat sundried tomatoes instead of roasting your own.
- 2
Turn the oven up to 200C/400F/Gas 6. Trim the ends of the asparagus and place on a roasting tray. Drizzle with oil, season and roast in the oven for 6-8 minutes. Meanwhile, boil the halved new potatoes until cooked through, drain and set aside.
- 3
Add the mint to a blender along with the rocket, walnuts and garlic. Drizzle in the oil while blending until you have reached a loose consistency. Add the cheese plus the lemon juice and season to taste with salt and pepper.
- 4
Dress the asparagus spears and potatoes with the pesto and scatter over some of the roasted cherry tomatoes.
Minted Pesto British Asparagus and Potato Salad was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
